Roasted Carrots with Thyme

Do you have the thyme?  If not, you should!  Dried thyme is one of those versatile herbs everyone should have in their pantry.  It makes your dishes more aromatic, without being a flavor bully.  Carrots are an excellent source of beta-carotene and a good source of vitamin C. I love this simple recipe using 4 ingredients: fresh, large carrots (not the whittled down “baby carrots”), olive oil, thyme and a wee bit of salt.

Ingredients:

1 lb fresh carrots, peeled and sliced into 3” pieces1 Tbsp. olive oil¼ tsp. salt½ tsp. dried thyme

Directions:

1. Preheat oven to 425 degrees. Line a baking sheet with foil or parchment paper.  Slice carrots crosswise on the diagonal about ½” thick.
2. Place carrots on prepped baking sheet and brush with olive oil. Sprinkle thyme and salt over carrots and cover with foil.
3. Roast covered carrots for 5-7 minutes, then remove foil and roast another 10-15 minutes until carrots are soft and caramelized.

 Makes 4 servings.  Nutrition facts per serving: 80 calories, 4 grams fat, 11 grams carbohydrate, 3 grams fiber, 1 gram protein, 0 mg cholesterol, 220 mg sodium.